PURPLE NOODLES. THEY EXIST!
For the stirfry:
For 5 minutes, I marinated some sprouted tofu in tamari (aka gluten-free soy sauce), miso paste, sesame oil and shaved ginger. I sauted 2 green onions, a handful of cilantro and 2 garlic cloves in olive oil for 2 mins. Then I added whatever veggies I had in my fridge, which happened to be carrots and broccoli plus already cooked mung beans which were just hanging out in my fridge waiting to be made.
The noodles:
King Soba Black Rice noodles. Best brand ever. Throw these noodles in boiling water for 4 mins. Drain. Serve with the veggies.